Raisin Pie Recipe

a slice of pie with ice cream on a plate.

5 from 2 votes

Whip up the rich rum raisin filling, pour it into a pie crust, bake, and you'll have the most delicious pie ready to serve!

Prep Time5

Cook Time40

Total Time45

Course: Dessert, pie

Cuisine: American

Servings: slices

Author: Becky Hardin

Equipment

Kitchen Scale (optional)
Pie Pan

Ingredients

2 cups raisins 298 grams
1½ cups water 341 grams
¼ cup rum 57 grams
¼ cup orange juice 57 grams (from 1 orange)
½ cup brown sugar 107 grams
2 tablespoons cornstarch 14 grams
½ teaspoon ground cinnamon
¼ teaspoon kosher salt
1 tablespoon distilled white vinegar 14 grams
1 tablespoon unsalted butter 14 grams (⅛ stick)
1 teaspoon orange zest 2 grams (from 1 orange)
2 9-inch refrigerated pie crusts 425 grams, store-bought or homemade
1 large egg white 35 grams, beaten
Turbinado sugar optional; for sprinkling

Instructions

Preheat oven to 425°F.
Add the raisins, water, rum, and orange juice to a large saucepan. Bring the mixture to a boil and cook for 5 minutes.
2 cups raisins, 1½ cups water, ¼ cup rum, ¼ cup orange juice
In a small bowl, whisk the brown sugar, cornstarch, cinnamon, and salt. Add this to the raisins and continue to cook until the sugar has dissolved.
½ cup brown sugar, 2 tablespoons cornstarch, ½ teaspoon ground cinnamon, ¼ teaspoon kosher salt
Remove from the heat and stir in the vinegar, butter, and orange zest. Set aside to cool slightly.
1 tablespoon distilled white vinegar, 1 tablespoon unsalted butter, 1 teaspoon orange zest
Roll out one pie crust and fit it into a 9 or 10 inch pie dish. Roll out your second crust so that it is large enough to cover the top of the pie plate. Set it aside.
2 9-inch refrigerated pie crusts
Pour the cooled filling into the pie dish. Place the second crust on top and decorate the edge.
Brush the crust with egg wash, cut a few slits in the center, and sprinkle it with turbinado sugar. Bake for 30-40 minutes until the crust is golden. Let cool for 10 minutes before slicing and serving.
1 large egg white, Turbinado sugar

Video

Notes

Pie Crusts: Use two crusts to make a double-crusted pie that encases the raisin filling.
You can use water or orange juice in place of the rum.
You can use a 9- or 10-inch pie dish in this recipe.
Nutritional information does not include optional ingredients.

Storage: Store raisin pie in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 4 days, or in the freezer for up to 3 months.

Nutrition